I begin with spraying my pepper rack with a coating of oil which greatly helps with cleanup
Next, I cut the tops off and core the peppers and poke holes in the bottoms for drainage
Then, it's time to make the filling. My favorite filling is simple - cream cheese & diced water chestnuts. The water chestnuts add a nice crunch to the peppers when eating them, almost like apple pieces.
Time to stuff!
Now, here's where the top-heavy comes into play. I top the peppers with a square of mozzarella cheese, and then another layer of bacon. You have to stab another toothpick through the top to keep them all together for cooking.
On the grill, indirectly. I have tossed a pecan limb on for smoke.
After about an hour on the grill, they are ready to come off.
YUM!
tex
